Healthy buckwheat pancakes

Recipe: healthy buckwheat pancakes with broccoli

For about 6 healthy buckwheat pancakes

Ingredients: for the pancakes

  • 350g buckwheat flour
  • 75cl of water
  • 10g of coarse salt
  • 1 egg

Ingredients: for the garnish

  • broccoli x1
  • onion x1
  • 1 ball of mozzarella (about 120g) or lactose-free cheddar-type cheese
  • As many eggs as there are savory pancakes
  • garlic clove x1
  • salt pepper
  • oregano, parsley
  • oil of your choice for cooking (olive, sesame, deodorized coconut)
  • optional: pumpkin seeds

 

Preperation :

  • In a bowl, pour the flour and coarse salt and stir with a whisk, pouring the water little by little.
  • Add the egg, stir, then leave to rest for 1 hour in the refrigerator.
  • Boil water in a saucepan.
  • Wash and cut the broccoli into pieces and place it in the pot of water.
  • Peel and cut the onion into strips and place it in the pot of water.
  • Cook for a few minutes until the broccoli is tender and the onions are translucent.
  • In a wok, heat a little olive or sesame oil, then add the broccoli and onions.
  • Brown with salt, pepper, a good pinch of parsley and oregano.
  • Cut the mozzarella into slices.
  • Cover a pan with oil using a paper towel so as not to add too much (prefer deodorized coconut oil).
  • Heat the pan and add the pancake batter using a ladle.
  • Once the first side is golden, turn the pancake over and then break an egg on it. Add a piece of mozzarella, then a portion of mixed vegetables. Leave to cook until the egg white is cooked.
  • If you wish, you can sprinkle with pumpkin seeds.
  • Then place the galette on a plate and serve with a little arugula.

Buckwheat pancakes are also eaten in a sweet version. Don’t hesitate to adopt the melted dark chocolate, banana and coconut powder version!

Did you like this healthy buckwheat pancake recipe? You will also love this Croque-monsieur with tofu and vegetables recipe !

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